A chic decorum and a little trendy at the Jacques Garcia with seats covered with velvet, well-prepared tables and a few squares in a patio. We are in this young leader whose merits were praised. The cuisine of Cyril Log is not indifferent. We've been amazed at our last meal at home because it mixes flavours and products in an amazing way and for some even confusing. He likes as much as he likes. The festival started with a roquefort in walnut breadcrumbs, crystallized pear in red wine and porto, aspic of pears and little crazy salad. Followed by steam-fired Saint-Pierre, tian, clementine marmelade, cédrat and ''. Finally, we have chosen a crispy basil blown rice and fresh raspberries, small light cream. The presentation is sought and often graphic. However, once the pain has been resolved, one wonders whether the game is worth it.
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